Food Safe’s Advanced Auditing Course is suitable for Coordinators, team leaders, supervisors, managers, and staff interested in further developing their skills and includes Unit Standards 8084, 8085, 8086.
DurationFood Safe’s Advanced Auditing Course is suitable for Coordinators, team leaders, supervisors, managers, and staff interested in further developing their skills and includes Unit Standards 8084, 8085, 8086.
The Advanced Auditing Course offered by Food Safe includes the following Unit Standards:
Food Safe’s scope extends from farm to fork across all food sectors, including, Dairy, Seafood, Meat, Produce, Hospitality, Supermarket Retail, and Processing, with Food Safety Training, Internal Auditing, Project Management, Robotics, Digital Solutions, Machine Learning, and Artificial Intelligence for Food Companies.
Some of our many projects include solutions for companies in New Zealand, across the Tasman, and globally such as AFFCO, Amcor, Bon Accord, DSM Nutritionals, GWF, Jamestrong, Jack Links NZ, Mataura Valley Milk, LeaderBrand, Yashili, Nestle, Tip Top, Miraka and Westland Milk Products.
Basic Food Safety (Unit Standards 20666) - Demonstrate a Basic Knowledge of Contamination Hazards and Control Methods used in a Food Business. All of our courses are taught by experts in the Industry.
Move from compliance to value added audits with our new food industry specific auditing course. Implement effective internal audit processes that enable you to meet customer requirements and identify opportunities for continual improvement.
Get certified in providing safe food in your kitchen. There are number of safe and necessary procedures one should undertake and comply with when delivering safe food. This course meets with the national requirements set by the Council.
From preparing, storing and displaying food to personal hygiene, cleaning and sanitising methods – our 1-day Food Safety courses cover best food safety and handling practices in New Zealand.
Working with food? This food hygiene unit standard is a legal requirement in some workplaces and is recommended for ALL people working, or preparing to work, in a food business.
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